Extra Fudgy Pumpkin Brownies (Gluten Free) - Perfectly fudgy, swirled through with a spice-filled pumpkin pie filling AND easy to make – there’s nothing not to love about these amazing pumpkin brownies. If you’re looking for your new favourite fall dessert… look no further. Pumpkin dessert recipes. Autumn recipes. Fall recipes. Pumpkin recipes. Pumpkin pie filling. Gooey brownies. Fudgy brownies recipe. Gluten free brownies. Gluten free desserts. #brownies #pumpkinpie
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Extra Fudgy Pumpkin Brownies (Gluten Free)

Perfectly fudgy, swirled through with a spice-filled pumpkin pie filling AND easy to make – there’s nothing not to love about these amazing pumpkin brownies. If you’re looking for your new favourite fall dessert… look no further.

Course Dessert
Cuisine Gluten Free
Keyword fall dessert recipe, gluten free brownies, pumpkin brownies, pumpkin dessert recipe, pumpkin pie brownies, pumpkin pie filling
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12

Ingredients

For pumpkin pie filling:

  • 1 1/2 cups (300 g) pumpkin puree
  • 2 medium eggs, room temperature
  • 2/3 cup (130 g) light brown sugar
  • 1/4 cup (60 mL) heavy/double cream
  • 4 tsp cornstarch
  • 1/2 - 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of ground cloves
  • pinch of salt
  • pinch of ground pepper

For brownie batter:

  • 8 1/2 oz (240 g) dark chocolate, chopped (I love Guittard's 64% and 72% chocolate – you can use either, depending on how bitter-sweet you want the brownies to be)
  • 1 stick + 1/2 tbsp (120 g) unsalted butter
  • 3 medium eggs, room temperature
  • 1 cup (200 g) light brown sugar
  • 1/2 cup + 1 tbsp (70 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum)
  • 1/4 cup (30 g) cocoa powder
  • 1/2 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan)
  • 1/2 tsp salt

Instructions

For pumpkin pie filling:

  1. Mix all pumpkin pie filling ingredients together until smooth. Set aside until needed.

For brownie batter:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking pan with baking/greaseproof paper.

  2. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter. Set aside until needed.

  3. Using a stand mixer with the whisk attachment or a hand mixer with the double beaters attachment, whisk the eggs and sugar together until pale, fluffy and approximately tripled in volume (about 5 minutes).

  4. Fold in the melted chocolate until only just incorporated.

  5. Sift together the dry ingredients (gluten free flour, cocoa powder, xanthan gum, salt), and fold them gently into the wet ingredients until incorporated and no flour clumps remain.

Assembling the brownies:

  1. Pour 1/2 of the brownie batter into the lined baking pan, and smooth it out into an even layer.

  2. Pour most of the pumpkin pie filling on top of the brownie batter, creating an even layer. Save a few tablespoons for swirling on top.

  3. Transfer the other 1/2 of the brownie batter on top of the pumpkin pie filling. (It's best to do this by dropping spoonfuls of the brownie batter on top of the pumpkin filling.) Spread it out as much as possible into an even layer.

  4. Drizzle the remaining few spoonfuls of the pumpkin pie filling on top of the brownie batter, and create a swirl pattern with a toothpick or skewer.

Baking the pumpkin brownies:

  1. Bake the brownies at 355 ºF (180 ºC) for about 40 - 45 minutes, or until a toothpick or skewer inserted into the middle of the brownie comes out with many moist crumbs attached (for fudgy brownies) or covered in half-baked batter (for gooey brownies).

  2. If the brownie starts browning too quickly on top, cover it with aluminium foil shiny side up, and continue baking until done.

  3. Allow to cool, and serve.

    (The brownies are easiest to cut when cooled completely.)

Storage:

  1. The brownies keep well up to 5-6 days in an airtight container in a cool dry place.